A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.
Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour
- 175g/6oz softened butter, plus extra for greasing
- 175g/6oz caster sugar
- 1 lemon, finely grated zest only
- 50g/1¾oz ground almonds
- 3 large free-range eggs